Name: The Best Tuna Salad
Prep time: 10 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cans canned tuna, drained; 1/3 cup mayonnaise; 2 stalks celery, finely diced; 1/4 cup red onion, finely chopped; 2 green onions, sliced; 2 tablespoons dill pickles or relish; 1 teaspoon Dijon mustard; 1 tablespoon fresh parsley or chives, chopped; 1 teaspoon lemon juice; Salt, to taste; Black pepper, to taste

This tuna salad is everything I want in a quick, protein-packed meal: creamy, crunchy, tangy, and satisfying. I like to make it for easy lunches, lazy dinners, or even as a last-minute sandwich filling. With pantry staples and a few fresh additions, it comes together in minutes and tastes amazing every time. The Best Tuna Salad

Why You’ll Love This Recipe

I love how this tuna salad manages to be both simple and flavorful. The creamy mayo base is balanced with a touch of acidity and lots of crunch from fresh veggies. It’s also highly versatile—I can serve it on bread, crackers, in lettuce cups, or eat it straight from the bowl. Plus, it’s budget-friendly and keeps well in the fridge for days.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

canned tuna, drained
mayonnaise
celery, finely diced
red onion, finely chopped
green onions, sliced
dill pickles or relish
Dijon mustard
fresh parsley or chives, chopped
lemon juice
salt
black pepper

Directions

In a large bowl, I combine the drained tuna, celery, red onion, green onions, and pickles or relish.
I add mayonnaise and a spoonful of Dijon mustard, then mix everything together until smooth and well combined.
I stir in fresh parsley or chives and squeeze in a bit of lemon juice to brighten it up.
I season with salt and pepper to taste.
I chill the salad for at least 30 minutes so the flavors can develop before serving.

Servings and timing

This recipe makes about 3 to 4 servings.
Prep time: 10 minutes
Chill time: 30 minutes
Total time: 40 minutes

Variations

Sometimes I mix in chopped boiled eggs for extra protein or sliced grapes or apples for a sweet twist. When I want a lighter version, I swap some or all of the mayo for Greek yogurt. I also like to add a pinch of smoked paprika or a dash of hot sauce when I want a bit of spice.

Storage/reheating

I store leftover tuna salad in an airtight container in the refrigerator for up to 3 days. It tastes even better after sitting overnight. I don’t reheat it, but I take it out of the fridge a few minutes early so it’s not too cold when I serve it.

FAQs

Can I make tuna salad ahead of time?

Yes, I often prepare it the night before—it tastes even better the next day after the flavors meld.

What kind of tuna should I use?

I prefer solid white albacore packed in water for the best texture and flavor, but any canned tuna works.

Can I use something other than mayo?

I sometimes use Greek yogurt or avocado for a healthier twist, and both work well.

How do I keep the tuna salad from getting watery?

I make sure to drain the tuna well and finely chop the vegetables to avoid excess moisture.

What’s the best way to serve tuna salad?

I like it in sandwiches, lettuce wraps, stuffed in tomatoes, or just with crackers and a fork.

Conclusion

This tuna salad is a classic I keep coming back to—it’s simple, fast, and full of flavor. I love how easy it is to throw together with just a few ingredients, and it never disappoints. Whether I’m making lunch for myself or prepping for the week, this tuna salad is always a winner.